In a stand mixer or large bowl mix the yeast and water. Add the flour, salt, and 1 TBSP of the oil, mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into a ball and place in a large bowl with the remaining 1 TBSP of olive oil. Flip the dough ball around to cover in the oil then cover the dough with a damp towel and put in a warm place to rise for about 45 minutes.
THE SAUCE:
Heat the oil in a saucepan over medium heat.
Stir in the garlic, oregano, and salt and cook until fragrant, just a few seconds.
Pour in the can of tomatoes and bring to a boil.
Reduce heat to low and cook, stirring occasionally while mashing up the diced tomatoes a bit, about 10 minutes.
PIZZA ASSEMBLY:
Preheat oven to 450°F. Lightly oil a large 16-inch pizza pan.
Punch down the dough and stretch or roll it out onto your pizza pan.
Spread the tomato sauce evenly on top of the dough then sprinkle on the torn basil leaves. Evenly distribute the mozzarella slices on top of the sauce then add the remaining toppings.
Bake in the preheated oven for 15 to 17 minutes or until crust is golden brown.
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